Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

Published:2021-02-13 Issue:3 Volume:86 Page:1033-1038
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lorena Garitta¹²^ORCID,Ayelén Vélez³,Graciela Rodríguez¹⁴,M. Cristina Perotti³,Erica Hynes³

Affiliation:

1. Departamento de Evaluación Sensorial de Alimentos (DESA) Instituto Superior Experimental de Tecnología Alimentaria (ISETA) Buenos Aires Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina

3. Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET) Facultad de Ingeniería Química Santa Fe Argentina

4. Comisión de Investigaciones Científicas de La Plata (CIC) Buenos Aires Argentina

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15630

Reference48 articles.

1. CURRENT-STATUS SURVIVAL ANALYSIS METHODOLOGY APPLIED TO ESTIMATING SENSORY SHELF LIFE OF READY-TO-EAT LETTUCE (LACTUCA SATIVA)

2. Cheese | Raw Milk Cheeses

3. CAA. (2020).Código Alimentario Argentino. Alimentos lácteos: Cap. VIII. Art. 605.http://www.anmat.gov.ar/alimentos/normativas_alimentos_caa.asp.

4. Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheese making and ripening processes

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP